Couscous is not traditionally Malaysian. But, since we bought the ingredients in Malaysia and made it in Malaysia we're calling it Malaysian. Okay?

Good, now that that's clear, here is how we made it.

Most of the ingredients were purchased at the Tuesday Night Market near Cheneng Beach on Langkawi Island.

We bought a box of couscous for about $1. For this meal we used half the box.

Chopped up some onions and fried them with a bit of olive oil until translucent.

Stemmed some broccoli.

Chopped some red peppers while being careful to removing the super-hot seeds.

Chopped up some Malaysian spinach. By the way, this stuff is good for a salad also.

One carrot chopped rather finely. Throw it in the pan with the onions after a few minutes as carrot takes a while to soften.

Ah, yes, tomatoes too.

Mix in the Malaysian spices. For some reason Malaysian grocery stores and vendors sell many packets of seasoning mix but it can sometimes be difficult to find the individual spices themselves. The packet we used for this couscous was a spicy chili sauce for grilled meats.

Add a bit of water and heat it to the almost boiling point. Mix in the couscous. Put on the lid. Let is soak for a while.

This is a great meal to make the night before, refrigerate overnight in the mini-bar (many budget Malaysian hotels come complete with a mini-bar) and carry it along as lunch the following day... but you might want use less onions as cooked onions are not too tasty after refrigeration.